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Quiche is a simple egg dish that feels fancy. Pinkies up! Normally prepared with a pie crust, I opted to leave it out entirely. This way, it's gluten free, healthier, and quicker to prepare. One of the many great things about quiche is the vast number of flavor combinations. Ham and cheese. Peppers, broccoli, and scallions. Bacon and asparagus. Spinach and tomato. The list goes on and on...
It's also a terrific way to spruce up leftovers!
My version is somewhere between a quiche and a frittata. A true quiche would have another 1/2 cup or so of cream and a frittata would have a lot less milk. I like to use milk for a little creaminess, but leave out the cream to reduce the richness, fat, and calories. This dish still has TONS of flavor!
Eggs: The main ingredient.
Milk/Cream: This makes the dish creamy.
Veggies: Onions, peppers, broccoli, asparagus, potatoes, mushrooms, squash, tomatoes, garlic, spinach, scallions...
Meat: Optional, but adds tons of great flavor! Bacon, ham, sausage, hot dogs (trust me!)...
Cheese: Cheddar, pepper jack, American, provolone, dairy free...
Quiche is a savory egg custard created with a pastry crust. A frittata is an open-faced Italian omelette. They both use eggs, dairy, and similar toppings- meat, cheese, and veggies. Frittatas use less dairy and do not have a crust. Basically, a crustless quiche and a frittata are one and the same.
This crustless quiche is naturally gluten free and perfect for weekend brunch! Sauté some veggies and meat, add some eggs and milk/cream, bake, and you're done.
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